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Development and Quality Evaluation of Masala Khakhra Fortified with Moringa Leaves Powder

Department of Food Science and Technology, Guru Jambheshwar University of Science and Technology, Hisar-
125 001 (Haryana), India
*(e-mail:; Mobile: 95181 40611)
(Received: September 22, 2022; Accepted: October 22, 2022)


In the present study, masala khakhra was prepared by incorporating moringa leaves powder (MLP) at 2.5,
5, 7.5 and 10% levels. Results of organoleptic evaluation indicated that moringa leaves powder
supplemented with 5% level was found best. Supplementation of MLP significantly (P≤0.05) increased
the protein, fat, fiber, ash and phytochemical content of masala khakhra. Among the proximate composition, protein content ranged from 9.08-10.33%, fat content 9.37-10.44%, ash content 3.53-4.42% and crude fibre 1.62-2.30% with incorporation of MLP from 2.5-10%. The total phenolic content, total flavonoid content and antioxidant activity of masala khakhras increased significantly (P≤0.05) and ranged from 3.38-4.49 mg/g, 5.56-6.33 mg/g and 5.34-7.34%, respectively. Supplementation of MLP significantly (P≤0.05) affected the colour properties and hardness of masala khakhra. Textural analysis of khakhras showed an increase in the hardness (16.92-22.13N) with increasing levels of MLP from 2.5-10%. Colour values L* (50.81-39.09), a* (13.72-7.39) and b* (32.37-22.44) significantly (P≤0.05) decreased with incorporation of MLP from 2.5-10%.
Key words : Moringa, khakhra, sensory, nutritional, flavanoids